August 14, 2009 (Follow-up)

August 10, 2009 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils at the sushi bar..
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Eel=43-F, pocupine=43-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Relocated
• 5-205.15(B) - Critical The handwashing sink basin at the wet bar is slow to drain.
  A plumbing system shall be maintained in good repair.

March 03, 2009 (Follow-up)

January 29, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Food containers inside the walk-in freezer.
  Foods shall remain covered at all times. Foods must be properly covered during storage to protect them from being contaminated.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Large ice scoop found stored directly on top of the ice machine. Smaller ice scoops found laying on ice with the handle touching the ice, in the ice bins.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Observed wet wiping towels laying on work surfaces throughout.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. After each use, soak wet wiping towel in sanitizing solution.
• 3-305.11(A)(2) - Ice stored in a location where it is subject to splash, dust or other contamination as follows: Next to the hand sink at the wet bar.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Relocate the ice bin or install a splash guard on the sink to protect the ice from contamination.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Food containers are too small for the amount of food place in the containers.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. 3) food containers shall not be over filled , to allow food to cool faster.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: macaroni salad at buffet.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Sushi rice observed being maintained above 41F without use of time as a public health control.
  Sushi rice shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Foil liners noted of storage shelves along the cookline near he walk-in coolers.
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant. Remove the foil liners and maintain the shelves in clean condition without the liners.
• 4-204.112(B) - Thermometers or temperature measuring devices could not be located in some refrigerators.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(A) - The handle on the walk-in refrigerator is broken or missing.
  Replace the missing and broken walk-in refrigerator handle.
• 4-501.11(B) - The door gaskets of some of the reach-in refrigerators are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken gaskets.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.14(A)-(C) - The exterior surfaces of the 3-compartment sink are heavily soiled. The pipes under the 3-compartment sink and the plastic curtain at this sink are soiled and in need of cleaning.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Compartments under the deep fryers heavily soiled with grease accumulations.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas properly and more frequently to prevent attracting insects and other pests.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: exterior of deep fryers, grill and other cooking equipment under the hood system.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 5-202.13 - Critical An air gap between the sanitizing sink drain pipe and the flood rim level of the floor drain at the -compartment sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. The pipe from the sanitizing sink should drain directly to the floor drain and not connected to the wash and rinse pipes.
• 6-202.11(A) - Light bulb(s) in the on the ceiling at the wait station are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - The screen on the back door entrance to the kitchen is broken .
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Repair or replace the broken screen.
• 6-501.12(A) - Observed that the floors under stationary equipment along the cookline and other areas throughout are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Bottle of medicine noted on food storage shelf in the kitchen.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

March 03, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils at the sushi station.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-203.12(A) - Corrected During Inspection Critical Tags were observed missing from the molluscan shellfish bags as they were taken off immediately and stored.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw seafood in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: raw flounder (hirame) appears on the carry out menu.
  It was stated that this is no longer sold. Remove from all menus.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef in stagnant water at room temperature, 50F. Note: Placed in refrigeration.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: sushi and sashimi on carry out menu.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch.

August 14, 2007 (Follow-up)

• 2-401.11(A) - Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw animal food (shell eggs, beef) stored over ready-to-eat food (vegetables, sauces) in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Ladel with debris on the surface in storage in the dishroom
  Maintain all food contact surfaces in storage.

July 20, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures. Observed employee "wash" hands by rinsing them for a few seconds with water only.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employees were observed handling the following ready-to-eat foods using their bare hands: sushi. Observed employees using 1 gloved hand to prepare sushi with both hands.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw animal food (chicken, shell eggs, beef) stored over ready-to-eat food (kimchi, sauces) in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef stored over raw seafood in the 2 door glass upright and raw chicken over raw beef in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.11(A)-(B) - Critical (CORRECTED DURING INSPECTION): The following food item were found stored in contact with soiled equipment or utensils: peeled carrot stored directly on rusty shelving in the walk-in. Note: Item discarded.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 70F within 2 hours: rice, prepared 4 hrs prior, 73F. Note: Items discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: liver prepared the previous evening, 50F. Note: Item discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. On stove: soup, 118F; pork 126F2. Room temp: chicken, 60-73; chicken, 78F; beef, 90FNote: Items discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: sushi on carry out menu.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-501.114(A) - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed the bucket with sanitizer solution at the sushi station with a concentration of 10ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-601.11(A) - Critical Repeat (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Knives with food debris on the surface stored in the knife rack2. Knives stored in the unclean crevice at the prep top3. Ladel with debris on the surface in storage
  Maintain all food contact surfaces in storage.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. Dishes washed in the dishmachine due to improper function of the dishmachine.2. Knives that were washed and rinsed only.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Thermolabel did not properly turn in the dishmachine.
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 7-201.11(B) - Corrected During Inspection Critical Observed spray bottles of oven cleaner on shelving over the prep refrigeration units and on shelving with/above food items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

March 01, 2007 (Follow-up)

• 3-301.11(C) - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls being used as scoops in dry ingredients, thus encouraging bare hand contact.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-304.12(A)-(F) - Repeat (CORRECTED DURING INSPECTION): Dispensing and/or in-use utensils improperly stored between use as follows: 1. in stagnant, room temperature water2. in ice water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-101.11(D) - Repeat The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: large wooden sushi rice bowl.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-201.11 - Repeat The following equipment is not designed and constructed to be durable: 1. Fridgidaire refrigerator at the bar
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

February 01, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Observed employee "wash" hands by rinsing with water only for a few seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-301.11(B) - Critical Food employee were observed handling the following ready-to-eat foods using their bare hands: sushi. Observed employee touching sushi with both hands and only 1 hand was gloved.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls being used as scoops in dry ingredients, thus encouraging bare hand contact.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical (REPEAT): Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed that raw meat was stored over RTE items in refrigeration units throughout.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Observed different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw shrimp in the walk-in refrigerator and walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: beef in large ice bath out in the open, rehydrating mushrooms in large water bin out in the open
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - (REPEAT): Dispensing and/or in-use utensils improperly stored between use as follows: 1. in stagnant, room temperature water2. in sanitizer solution3. in ice water4. with the handles in contact with the product.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed the following improper storage/usage of wet wiping cloths: 1. used to line cutting boards2. stored on the counter in between use
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Items stored at room temperature: tempura shrimp, 76F, 69F; chicken, 91F2. Items on the buffet: beef ribs, 126F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical (REPEAT): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Items at room temperature: sushi, 70F2. Items on the buffet: sushi, 67-68F; cut melon, 47F; macaroni salad, 56F; rice, 56F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not labeled with an expiration time: sushi rice.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 3-603.11(C) - Critical (REPEAT): Observed items that can be served raw or undercooked correctly asterisked (*) with the #1 choice shown below on the bottom of the menu. However, the "written information" providing customers with information on the raw products was unavailable.
  If the following footnote is used, 1) "Regarding the safety of these items, written information is available upon request", then the written information stating 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", OR 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions" must be available for public review.
• 4-101.11(D) - (REPEAT): The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: large wooden sushi rice bowl.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-101.19 - (REPEAT): The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: unfinished wooden shelving in dry storage
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-201.11 - (REPEAT): The following equipment is not designed and constructed to be durable: 1. homestandard toaster oven in sushi statin2. Sanyo rice cooker at buffet3. damaged homeuse cooler in walk-in4. snaplock lid containers5. Fridgidaire refrigerator at the bar
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• 4-202.16 - (REPEAT): Milk crate(s) found used for the following purpose(s): elevation at the cookline
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.115(A)-(B) - The temperature measuring device for the wash/rinse/sanitizing tank of the warewashing machine is not operating properly. It stated that the final rinse temperature ranged from 126-133F. The machine was able to adequately turn the thermolabel, which would not be possible if the final rinse temperatures were that low.
  Have the guages (digital readout) repaired.
• 4-301.14 - Grease is noted to be accumulating on the walls at the stand alone cook top located between the back door and the dry storage room. There is no hood located in this area.
  Do not use this piece of equipment in this location. Ventilation hood systems must be in adequate number and work properly.
• 4-402.11(A) - (REPEAT): The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: drain boards in dishroom
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed sanitizer bucket at the sushi station with 0ppm chlorine.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: knives with chips missing in the blades
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(A) - Critical (REPEAT): The following equipment/utensils were observed soiled to sight and touch: 1. unclean knife stored in the knife rack2. slicer3. cutting boards stored on the floor
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(E)(1) - Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: interior surfaces of the ice machine
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - (REPEAT): The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. fan cover, walls, ceiling in left walk-in with dust accumulation2. shelving in walk-in
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(C) - Coffee filters were observed stored unprotected at the coffee station.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-203.14(A) - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the sushi station is blocked due to containers stored in the basin, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - A leak was observed under the 2 vat sink due to improper alignment of drain and piping.
  Realign plumbing so that sink does not drain directly onto floor.
• 5-501.113(B) - Outside refuse container was uncovered. Doors and lids observed left opened.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-101.11(A) - (REPEAT): The ceiling tiles located in the sushi prep station are absorbent and not easily cleanable.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back screen door due to the large rips and holes in the screen.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink (bar).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (bar).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (bar).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - (REPEAT): Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical (REPEAT): Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed a spray bottle of a cleaning agent not labeled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

January 02, 2007 (Complaint)

• 46-38(a)-(c) - Critical Closure (permit suspension) due to lack of water.
  You may reopen once adequate water arrives in the facility.
• 5-103.12 - No water pressure observed.
  Repair water pressure.

January 02, 2007 (Follow-up)

July 14, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Repeat Observed the following improper storage of utensils:1. ice scoop with handle immersed in the product2. tongs on the oven handle where contamination by employee clothing is likely3. utensils at buffet in stagnant water and in ice
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Observed the fan covers in the walk-ins and 2 door upright covered in dust.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16B - Critical Repeat Observed food items throughout the facility cold holding at improper temperatures, including sushi rice.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, sashimi, Korean bbq
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - Repeat The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. newspaper/cardboard lining shelving2. unfinished wooden shelving in the dry storage area
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11B - Observed a large, shallow wooden bowl used for sushi.
  Replace this bowl with one that is smooth, easily cleanable and nonabsorbent.
• 4-101.11D - Observed grocery baskets used for food storage in the walk-in.
  Replace with containers that are smooth, easily cleanable and nonabsorbent.
• 4-202.16 - Repeat Soda crates and glass racks found used for the following: elevation
  These items are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Observed multiple refrigeration units with ambient air temperatures above 41F.
  Repair/adjust units so that they are able to maintain 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-402.11A - The 3 compartment sink and drain board at the dishmachine are not installed with closely abutting surfaces to minimize the need for cleaning.
  Reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. **Replace damaged caulk.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed a bucket of sanitizer solution with a concentration of 200ppm.
  Use test strips to ensure proper sanitizer concentration.
• 4-501.11A - The sushi microwave roof was observed melted.
  Replace the microwave roof so that it is easily cleanable.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: dirty knives in knife rack/magnet and knives stored in the unclean crevice of the prep table
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. inside of 4 door refrigerator, including prep top2. floor of walk-in freezer3. all shelving in the dry storage room4. shelf over grill
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine at any time when contamination may have occurred or per manufacturer specifications.
• 4-602.12B - The roof of the microwave oven at the sushi station is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: gaskets on ALL refrigeration units
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: white refrigerator at bar, Rubbermaid coolers, Sunbeam toaster oven, Sanyo rice cooker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.115 - Grease was observed on the area around the waste grease container.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 5-501.116B - Observed the waste grease container covered in an excess of grease and debris.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 6-101.11A - The ceiling tiles located at the sushi prep station do not meet the standard of: 1. smooth, durable and easily cleanable
  Replace absorbent ceiling tiles with ones that are smooth, easily cleanable and nonabsorbent.
• 6-202.11A - Light bulb(s) in the left walk-in and walk-in freezer are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsinks throughout the facility.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - The following is not maintained in good repair:1. wall behind prep refrigerators; wall is becoming damaged due to prep tops2. cabinet doors under the soda fountain are damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following was noted in need of cleaning:1. floor area under grill2. floor in the dry storage room3. hood above dishmachine4. piping/drains under dishmachine and 3 compartment sink
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Observed a spray bottle of a soap solution not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 11, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (e.g. 2-Door Prep Unit, and 2-Door Display Case both along the cookline, Walk-In Refrigerator #1, Walk-In Refrigerator #2).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. raw chicken stored over raw fish Walk-In Refrigerator).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use (e.g. scoops in ingredients stored handle down).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Fried Shrimp (100F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Tuna (45F) Salmon (46F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat The cardboard, paper towels, and/or cloth towels lining the non food contact surface area of the coffee station are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of prep units along the cookline.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-205.11B - Repeat The handwash station near the kitchen entrance is being used for purposes other than washing hands (e.g. observe food trays stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-201.11 - Repeat Ceiling tiles in the restrooms are not smooth, easily cleanable, nor nonabsorbent.
  Replace ceiling panels with tiles that are smooth, neasily cleanable, and nonabsorbent.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the the wooden screen door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12B - Observed no provision for hand drying at the handwashing lavatories in the kitchen.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-501.12A - Repeat Floors in the dry storage area are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical The chlorine within the wiping cloth bucket was too strong in concentration (400ppm).
  The the chlorine concentration must be ma intained at 200ppm to ensure it that does prevent the contamination of food, equipment, utensils, linens or single service items.

January 11, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (e.g. 2-Door Prep Unit, and 2-Door Display Case both along the cookline, Walk-In Refrigerator #1, Walk-In Refrigerator #2).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. raw chicken stored over raw fish Walk-In Refrigerator).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use (e.g. scoops in ingredients stored handle down).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Fried Shrimp (100F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Tuna (45F) Salmon (46F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat The cardboard, paper towels, and/or cloth towels lining the non food contact surface area of the coffee station are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of prep units along the cookline.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-205.11B - Repeat The handwash station near the kitchen entrance is being used for purposes other than washing hands (e.g. observe food trays stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-201.11 - Repeat Ceiling tiles in the restrooms are not smooth, easily cleanable, nor nonabsorbent.
  Replace ceiling panels with tiles that are smooth, neasily cleanable, and nonabsorbent.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the the wooden screen door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12B - Observed no provision for hand drying at the handwashing lavatories in the kitchen.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-501.12A - Repeat Floors in the dry storage area are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical The chlorine within the wiping cloth bucket was too strong in concentration (400ppm).
  The the chlorine concentration must be ma intained at 200ppm to ensure it that does prevent the contamination of food, equipment, utensils, linens or single service items.

July 11, 2005 (Routine)

• 3-302.11A1 - Critical Raw animal food (i.e. chicken and eggs) stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Unlabeled food containers (i.e. spices)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Scoops improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Spicy Chicken Wings (103F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Shrimp (65F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.19A - Critical Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Sushi
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - (1) The aluminum foil lining the grill, (2) Cardboard lining shelf near entrance, (3) Cloths covering food in prep unit is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - Corrected During Inspection The temperature measuring device in the true 2-door display unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. Rinse temperature is reaching 167 but the unit is still not heat sanitizing properly. Ecolab servicer has been called to repair.
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used in the wiping cloth basin at the bar was not at an acceptable concentration (below 10ppm).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-502.13A - Repeat Manufacturer containers (soy sauce/tofu) were observed reused for the storage of salt (i.e. spices). Egg cartons were also being used as lining underneath pots and pans.
  Discontinue the reuse of single-use containers for ingredient storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Corrected During Inspection Coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11B - The handwash station at the entrance is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory near the entrance.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - Floor in the dry storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

February 15, 2005 (Routine)

• 2-102.11F - Corrected During Inspection Critical The P.I.C. did not know how to calibrate a stem thermometer to check for accuracy of equipment..
  Employees should be trained how to check stem thermometers for accuracy using a cup of ice/water at 32F.
• 2-401.11A - Corrected During Inspection Critical An uncovered employee drink observed at waitress station.
  
• 3-302.11A3 - Corrected During Inspection Critical A large container of sauce contains a metal bowl being used as as a scoop in the product.
  REmove the bowl and use long arm handle spoons for the sauce.
• 3-304.14A - Corrected During Inspection Soiled wash cloths observed left on a food-prep table in kitchen.
  All cloths used for wiping of equipment must be left within a sanitizing bucket when not in use.
• 3-305.11A1 - Corrected During Inspection Uncovered trays of flour and bread crumbs observed on floor of kitchen under a work table.
  All foods must be kept covered when not in use and be kept "6" off the floor to prevent contamination and pest infestations.
• 3-305.11A3 - The following was observed:1.Bowls of sliced fruits/vegetables observed uncovered in the walk-in refrig. units.2. an uncovered bowl of uncooked rice observed in the dry goods room.
  Cover all sliced/cut foods to prevent contamination and spoilage of product. Cover all bowls of uncooked foods to prevent contamination.
• 3-501.17A - Critical TRays of prepared foods at facility observed without date-marking labels within refrig/freezer units.
  All prepared foods kept at 41F or below must be labeled with a 7 day discard date, and foods kept at 45F or below with a 4 day discard date.
• 4-202.11A - Corrected During Inspection Critical The following was observed in kitchen:1.A metal scoop observed left unprotected on above ice machine.2. a Hamilton Beach 6-slice toaster at sushi counter.
  Store all food-contact equipment- scoops upright in a clean container when not in use to prevent contamination. Remove the un-approved "house-hold use only" toaster from facility. Only commercial food equipment with NSF logo is allowed.
• 4-204.112B - Corrected During Inspection Observed no thermometers within a True sushi freezer or a counter-top sushi refrig. case.
  Install thermometers to ensure accuracy opf proper cold-holding ambient temps. of units.
• 4-401.11A - Several cases of single-service cups observed stored on floor of an outside storage shed.
  All equipment/supplies must be stored "6" off the floor on racks.
• 4-501.116 - Corrected During Inspection A sanitizer bucket located at waitress station was tested in excess of 200 PPM
  Empty bucket and make a new solution with one capful of bleach per gallon of water for a proper measurement of 50 PPM.
• 4-501.11A - 3 vat sink at dishwasher observed with no cold water.
  Repair unit to maintain proper cold/hot temps. at sinks.
• 4-502.13A - Observed the re-use of the following for food storage :1.single-serve food containers (tofu/ garlic/soy sauce)2.grocery plastic bags3. egg carton trays for use under cooking pots4. newspaper under food equipment on shelves
  Only commercial food-grade equipment/supplies are permitted for use in a food facility. Replace all single-service items with proper approved equipment
• 4-602.11A - Corrected During Inspection Critical The following was observed soiled:1.Meat slicer blade observed soiled with food debris.2. Interior of the Amana microwave oven
  Clean and sanitize all food equipment when not in use to prevent contamination.
• 4-602.13 - Corrected During Inspection The following violations were observed:1.Counter area beneath a meat slicer and a Amana microwave oven were observed soiled with food debris.2. shelving within the walk-in refrig. are soiled.
  Clean all surfaces to maintain "smooth and cleanable" work area.
• 5-501.115 - Leaf debris/litter observed on ground by dumpster.
  Clean perimeter of dumpster to prevent pest harborage conditions,
• 6-201.11 - Kitchen walls and floors at cookmlkine observed soiled under/ by equipment.
  Clean all soiled floors/ wall areas to maintain "smooth and cleanable" surfaces .
• 6-201.13A - The following was observed:1.Door sweep on rear screen door is damaged/not attached to frame.2.Vinyl cove base wall covering under sushi bar hand sink is loose/ gaps.
  Repair/replace door screen to prevent pest infestation in facility. Seal cove base to wall to prevent pest harborage conditions.
• 6-202.11A - Uncovered light bulb observed within the walk-in produce refrig.
  Provide shielding to prevent glass fragments on food.
• 6-202.15 - Rear screen door is not self-closing to prevent insect infestation of facility.
  Install a self-closing door mechanism on screen door
• 6-301.12A - Corrected During Inspection No hand towels observed at sushi counter handsink
  Install paper towels for proper drying of hands.
• 6-305.11B - Corrected During Inspection A container of skin lotion observed on counter at waitress station.
  All personal hygiene/cosmetic products must be stored in lockers away from food and food equipment.
• 6-501.110A - Observed the following:1. an employee coat hung at sushi counter2. several pairs of shoes on floor under bar counter (belongs to the P.I.C.)3. employee coat and scarf under the sushi countetr
  Store all personal clothing/shoes in lockers away from food serving areas.
• 6-501.114A - Observed the following viollations:1.Aluminum building siding equipment and metal shelving observed on ground outside of a storage shed by dumpsters.2. Within a former manager's office observed numerous papers/debris strewn about on floor.
  REmove all unused equipment/building supplies from outside of facility to avoid clutter and attracting vermin/insect harborage conditions. Clean and organize the trash in old managers office to maintain organization/ cleanability of surfaces.
• 7-207.11A - Corrected During Inspection Critical A bottle of Maalox Plus tablets observed on a prep table shelf in kitchen.
  All medicines must be stored away from food/food equipt. to prevent accidental misuse of prduct.

September 23, 2004 (Other)

February 23, 2004 (Follow-up)

• 3-501.19A - Critical Found sushi with salmon and fishes served at buffet unrefrigerated, and with no written procedures for the use of time as a public health control with potentially hazardous foods.
  CORRECTED DURING INSPECTION--Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 3-304.12 - Repeat Dispensing utensils, tongs, found improperly stored between use in standing water in pitcher at buffet.
  CORRECTED DURING INSPECTION--Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 2-401.11A - Critical Repeat Observed open cup of coffee on prep table at cookline.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.

February 10, 2004 (Routine)

• 6-303.11A - Inadequate lighting of 3 footcandles was noted in the Penn walkin refrigerator.
  CORRECTED DURING INSPECTION--Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-202.16 - Found cardboard egg crates used as shelving on shelf over cooktops at cookline, and tin foil observed lining this shelf.
  CORRECTED DURING INSPECTION--Remove cardboard and tin foil as these surfaces are not cleanable. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-302.11A4 - Critical Repeat Found uncovered raw beef in buckets on floor of walkin freezer.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Floor in kitchen observed in need of cleaning, and outside fronts of all refrigerators, and inside most refrigerators.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.12 - Repeat Tongs found in standing water in a pitcher at the buffet; therefore, dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-501.112 - Observed insects in few of fluorescent light covers in kitchen.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3-302.11A2 - Critical Found raw chicken stored over raw beef in True reachin refrigerator; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 4-602.11E - Surfaces of the drink machine nozzles and parts were observed soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION--Clean the surface of nozzles and parts at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-304.14B2 - Repeat Found wet wiping cloths improperly stored between use--on prep table near drink service area in kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2-401.11A - Critical Observed open cup of coffee, or tea, on prep refrigerator in back area of kitchen.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 6-303.11C - Bulbs of left side hood at cookline were found not working.
  CORRECTED DURING INSPECTION--Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-402.11A - Critical Found direct connections exists between the drain lines of the following and the waste/ sewer lines, or receptacles: 1. 3-compartment sink drain lines; 2. the drain line of the dishmachine; 3. the drain line of the prep sink on the cookline.
  Eliminate the direct connections between the sewer line and the cited equipment by providing air gaps between the flood rim levels of the waste receptacles, and the waste/drain lines.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in knife holder near True reachin refrigerator.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
• 5-205.15B - Observed holes in the back of each compartment of the 3-compartment sink where water leaks onto the floor.
  Plumbing systems and components shall be maintained in good repair.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment. Buffet foods' temperatures uple
• 6-501.16 - Found mops and brooms not hung up to air dry at mop sink near back door..
  CORRECTED DURING INSPECTION--Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1.gaskets of True prep refrigerators; 2. gaskets of sushi prep refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Contact raw fishes supplier(s) to provide letter describing parasite destruction process of fish. Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
• 3-302.11A1 - Critical Repeat Found 1. raw beef stroed over raw vegetables in the True reachin refrigerator, and found 2. raw chicken stored next to cooked chicken in plastic container in walkin freezer; therefore, raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-502.13A - Manufacturer containers of soy sauce were observed reused for the storage of other prepared sauces.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees---inlcuing the front area rest rooms.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment inside the dumpster fenced area beind the dumpster----where the following were observed: plastic trash cans, equipment, lumber.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.12A - Observed that no paper towels were available for handsink at sushe prep area.
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

February 21, 2003 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator and True upright refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils (knives) improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-402.11A - Critical No proof was available to show that raw fish/seafood for service or sale in the ready-to-eat form was frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. Please fax letter from supplier to verify (703-385-9568 Attn: Erica Bidgood)
• 3-501.16A - Critical Shrimp hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours. (CORRECTED 2/21/03)